There’s something undeniably comforting about a hearty, home-cooked meal that brings the whole family to the table. This Amish Hamburger Steak Bake is exactly that kind of dish—tender, flavorful beef patties smothered in a rich, creamy mushroom gravy that will transport you straight to Amish country. Perfect for Sunday dinners or when you’re craving a satisfying meal that feeds a crowd, this traditional recipe combines simple ingredients to create something truly special.
Ingredients
For the Hamburger Steaks:
- 900g (2 pounds) ground beef
- 1½ cups saltine crackers, crushed (approximately 1 sleeve)
- 240ml (1 cup) whole milk
- 2.5ml (½ teaspoon) Italian seasoning
- 2.5ml (½ teaspoon) garlic powder
- 2.5ml (½ teaspoon) onion powder
- 1.25ml (¼ teaspoon) cayenne pepper
- All-purpose flour for dredging (about 125g/1 cup)
- Kosher salt and freshly ground black pepper, to taste
For the Gravy:
- 2 cans (10.75 oz/305g each) condensed cream of mushroom soup
- 360ml (1½ cups) whole milk
- 22ml (1½ tablespoons) fresh parsley, finely chopped
Instructions
Step 1:
Preheat your oven to 180°C (350°F) and grease a 9×13-inch (23x33cm) baking dish with non-stick cooking spray.
Step 2:
In a medium bowl, whisk together the condensed cream of mushroom soup and whole milk until smooth. Stir in the freshly chopped parsley, then set the gravy mixture aside.
Step 3:
In a large bowl, combine the ground beef, crushed saltine crackers, milk, Italian seasoning, garlic powder, onion powder, and cayenne pepper. Season liberally with kosher salt and freshly ground black pepper.
Step 4:
Using your hands or two forks, gently mix the ingredients until just combined. Be careful not to overmix, as this can make the patties tough. Form the mixture into 8-10 evenly sized patties, about 2.5cm (1 inch) thick.
Step 5:
Place about 125g (1 cup) of all-purpose flour in a shallow dish. Dredge each patty in the flour, coating both sides and shaking off any excess.
Step 6:
Heat a large skillet over medium-high heat. Once very hot, add a small amount of oil and sear the patties in batches, cooking for about 2-3 minutes per side until golden brown. The insides will still be undercooked at this point, which is perfectly fine as they will finish cooking in the oven.
Step 7:
Transfer the browned patties to the greased baking dish, arranging them in a single layer. Pour the prepared mushroom gravy evenly over the patties, making sure they’re all covered. Cover the dish tightly with aluminum foil.
Step 8:
Place the baking dish in the preheated oven and bake for 30-40 minutes, or until the patties are completely cooked through (internal temperature should reach 71°C/160°F).
Nutritional Information and Timing
Prep Time: 20 minutes
Cook Time: 45 minutes (including searing time)
Total Time: 1 hour 5 minutes
Servings: 8-10 patties
Nutritional Information (per serving, based on 8 servings):
- Calories: 420
- Total Fat: 25g
- Saturated Fat: 10g
- Cholesterol: 85mg
- Sodium: 690mg
- Total Carbohydrates: 19g
- Dietary Fiber: 1g
- Sugars: 3g
- Protein: 28g
Cooking Tips and Tricks
- Meat Selection: For the juiciest patties, use ground beef with a fat content of at least 15-20% (85/15 or 80/20 ground beef).
- Gentle Mixing: When combining the meat mixture, use a light touch. Overworking the meat can lead to tough, dense patties.
- Even Sizing: Try to make all patties the same size and thickness for even cooking. Using a measuring cup or kitchen scale can help with consistency.
- Perfect Sear: Make sure your skillet is properly heated before adding the patties. A good sear locks in flavor and adds a wonderful textural contrast.
- Avoid Overcrowding: When browning the patties, work in batches if necessary. Overcrowding the pan will cause the meat to steam rather than sear.
- Temperature Check: Use a meat thermometer to ensure the patties reach 71°C (160°F) internal temperature for food safety.
Variations and Substitutions
- Leaner Option: Substitute ground turkey or chicken for a lighter version, but add 1-2 tablespoons of olive oil to the mixture to maintain moisture.
- Dairy-Free Alternative: Replace whole milk with unsweetened almond milk or chicken broth in both the patties and gravy.
- Different Soups: Try cream of chicken or cream of celery soup instead of cream of mushroom for a flavor variation.
- Added Vegetables: Add finely diced onions, bell peppers, or mushrooms to the meat mixture for additional flavor and nutrition.
- Gluten-Free Version: Use gluten-free crackers and replace the all-purpose flour with a gluten-free alternative for dredging.
- Flavor Boost: Add 1-2 tablespoons of Worcestershire sauce to the meat mixture for a deeper, richer flavor profile.
Common FAQs
Can I make this recipe ahead of time?
Yes! You can prepare the patties up to a day in advance and keep them covered in the refrigerator. You can also completely assemble the dish, cover it, and refrigerate for up to 24 hours before baking. Add an extra 10-15 minutes to the baking time if cooking directly from the refrigerator.
Why are my hamburger steaks falling apart?
This could be due to not enough binding ingredients or overworking the meat. Make sure you’re using the right amount of crackers and milk, and mix just until combined. Chilling the formed patties for 30 minutes before cooking can also help them hold together better.
Can I freeze this dish?
Yes, you can freeze either the uncooked patties (without gravy) for up to 3 months, or freeze the entire cooked dish for up to 2 months. Thaw completely in the refrigerator before reheating.
What can I serve with Amish Hamburger Steak Bake?
Traditional sides include mashed potatoes, egg noodles, steamed vegetables, or a simple green salad. Fresh bread or rolls are also perfect for sopping up the delicious gravy.
Why dredge the patties in flour?
Dredging in flour helps create a nice crust when searing, which adds texture and helps the patties hold together. It also slightly thickens the gravy as it bakes.
Storage and Make-Ahead Tips
- Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Freezing: To freeze, cool completely and transfer to a freezer-safe container. Freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
- Reheating: Reheat individual portions in the microwave for 2-3 minutes, or place the entire dish (covered with foil) in a 160°C (325°F) oven for about 20 minutes until heated through.
- Make-Ahead Components: You can prepare the meat mixture and form the patties up to a day ahead. Store covered in the refrigerator. The gravy can also be mixed ahead and refrigerated separately.
- Portioning: For easier weekday meals, consider portioning leftovers into individual containers with sides for quick grab-and-go lunches or dinners.
This Amish Hamburger Steak Bake is more than just a meal—it’s a nostalgic journey to simpler times when food was made with love and meant to be shared. The tender beef patties smothered in creamy mushroom gravy deliver comfort in every bite, making this dish a guaranteed family favorite that will be requested again and again. Whether served for a Sunday dinner or a special weeknight meal, this hearty bake is sure to satisfy even the heartiest appetites.
